BROWN SUGAR-GINGER SNOWFLAKE COOKIES

I got this cookie recipe from a Woman's Day magazine several years ago.

2 3/4 cup(s) all-purpose flour

1/2 teaspoon(s) baking powder

1/4 teaspoon(s) kosher salt

1 cup(s) (2 sticks) unsalted butter, at room temperature

1/4 cup(s) granulated sugar

1/2 cup(s) firmly packed dark brown sugar

2 teaspoon(s) grated fresh ginger

1 large egg

1 1/2 teaspoon(s) pure vanilla extract

2 cup(s) confectioners' sugar

2 tablespoon(s) whole milk

 Sanding sugar, for decorating

In a large bowl, whisk together the flour, baking powder, and salt.

Using an electric mixer, beat the butter, granulated and brown sugars, and ginger until light and fluffy, about 3 minutes. Beat in the egg and then the vanilla.

Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated. Shape the dough into 4 disks and roll each between 2 sheets of wax paper to 1/8 inch thick. Chill until firm, 30 minutes in the refrigerator or 15 minutes in the freezer.

Heat oven to 350 degrees F. Line baking sheets with parchment paper. Using floured snowflake-shaped cookie cutters, cut out cookies. Place on the prepared sheets. Reroll, chill, and cut the scraps.

Bake, rotating the positions of the pans halfway through, until the cookies are lightly golden brown around the edges, 10 to 12 minutes. Let cool on the sheets for 5 minutes before transferring to wire racks to cool completely.

In a medium bowl, stir together the confectioners' sugar and whole milk until smooth. If desired, tint the icing blue. Transfer the icing to a piping bag fitted with a small round tip and pipe patterns on the cooled cookies. While the icing is wet, sprinkle with sanding sugar, if desired.